- 300grs rice
- 4 fresh cod fillets (skinless)
- 1 piece of ginger the size of 2 garlic cloves (minced)
- 4 garlic cloves (minced)
- 200grs prawn (uncooked and pealed)
- 1 onion (very finely diced)
- 1 courgette (diced)
- 1/2 green pepper (diced)
- 1 soup spoon of turmeric
- 1/2 tea spoon of cayenne pepper
- 2 soup spoons of tomato concentrate
- 1 fish stock (knorr or Oxo or similar)
- a little olive oil
- (optional a little chorizo, diced)
On a pan you need to cook the rice, which will take about 10-12. Cook it until is virtually cooked but not quite done, drain it and while draining it run some boiling water through it as this will remove the excess starch as well as leaves it wanting to absorb the rest it needs to finish cooking, this is so that when you add the sauce it swells the rest and acquires fully the sauce flavour as if it was cooked in it, just without the stodginess.
In a pan you put a little olive oil together with the onion, pepper, remaining 2 garlic cloves, cayenne, salt and pepper. So you cook these until the onion is slightly browned, at this stage you add the courgette the 2 spoons of tomato concentrate "diluted in a little water", and the fish stock, let it all boil for about 15 minutes, at the end of that add now the prawns (and optionally the chorizo) let it cook for a further 3-4 minutes (not any longer or the prawn will go rubbery) and is ready to serve after you add the rice to the sauce give it a stir, put the lid on and let it rest around 2-3 minutes.
Obviously controlling the time, you will have started the fish while doing the sauce even though this one is quite quick to do. Put a skillet or frying pan that can go in the oven, on the stove with a little olive oil, once hot add the fish, and quickly seal it around 2 minutes on each side, then you stick the fish in the oven preheated to 180 Celsius (gas mark 4) for about 10 minutes. And that is as simple as it gets.. A wonderful easy and very healthy economical meal.